Vegan Pearl Pasta & Bean Soup
with Garlicky Breadsticks & Parsley
- Wheat
- Soy
This soul-warming vegan soup is the culinary equivalent of a cozy blanket. It’s chock full of goodness, with earthy cannellini and kidney beans, tender onion and celery, and springy couscous in a savory tomato and mushroom broth. Throw in lots of fresh parsley, serve with a side of crisp garlic breadsticks, and you’ve got an ideal vegan dinner or lunch idea! Get ready to wrap yourself in this meal that’s as satisfying and comforting as it is delicious.
Ingredients
1 unit
Yellow Onion
2.5 ounce
Celery
1 unit
Cannellini Beans
1 unit
Kidney Beans
¼ ounce
Parsley
1 tablespoon
Italian Seasoning
1 teaspoon
Garlic Powder
1 unit
Veggie Stock Concentrate
2 unit
Mushroom Stock Concentrate
2.5 ounce
Israeli Couscous
(Contains: Wheat)
13.76 ounce
Crushed Tomatoes
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion into ¼-inch pieces. Halve celery lengthwise; dice into ¼-inch pieces. Drain and rinse cannellini beans and kidney beans. Roughly chop parsley.
• Heat a drizzle of oil in a large pot over medium heat. Add onion, celery, Italian Seasoning, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper to taste. Cook, stirring occasionally, until veggies are tender and lightly browned, 5-6 minutes. TIP: If onion browns too quickly, add a splash of water and lower heat. • Stir in veggie stock concentrate, mushroom stock concentrates, couscous, crushed tomatoes, half the cannellini beans, half the kidney beans, 2 cups water, and a big pinch of salt and pepper (use all the cannellini and kidney beans and 4 cups water for 4 servings). • Increase heat to medium high and bring to a boil, then cover and reduce to a low simmer. Cook, stirring occasionally, until beans and couscous are tender, 10-15 minutes.
• Meanwhile, halve baguette lengthwise; slice each half lengthwise into thirds. • In a large bowl, toss baguette pieces with a large drizzle of olive oil, remaining garlic powder, and salt and pepper to taste until evenly coated. Arrange seasoned baguette pieces on a baking sheet and bake on top rack until lightly toasted, 4-5 minutes. • Remove sheet from oven; carefully flip breadsticks and return to top rack until golden, 2-3 minutes more.
• Divide soup between bowls; garnish with parsley. Serve with breadsticks on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty and hearty, while others thought it needed more seasoning or spice for depth.
- Ease of prep: Quick and easy to make, with many appreciating the one-pot cooking method.
- Suggestions: Consider adding extra herbs, spices, or vegetables like carrots for more flavor and texture.
- Leftovers: Makes plenty, often enough for multiple meals; some found it even better the next day.
- Breadsticks: Garlic breadsticks were a hit, though a few wanted more or found them too crunchy.
- Beans: Many used all the beans for a heartier soup, despite recipe calling for half.
Reviews from our home cooks
It was decent, and I like seeing more vegan recipes. Also an easy recipe, which is a nice option. I do feel like the flavor could have been punchier - more spices or garlic? And I didn't love the texture of the cauliflower rice in there. Made the soup almost gritty feeling?
The Vegan Pearl Pasta and Bean Soup had a rich, savory flavor and a hearty texture, although it was notably thick in consistency. Additionally, the accompanying bread was truly exceptional!
I didn't use the bread for this recipe. Loved the taste of this soup, added a bit of taco seasoning to spice it up more like a chili. Also, could/would add additional white beans.
This was so easy and made a ton of soup. The breadsticks didn't work very well - they burned and weren't good with all that garlic powder on them.
The beans were cooked through, following the instructions, but lacked in flavor, a bit bland. Overall, a good soup that is easy to make.
I love soup and I love having leftover soup. So when I made this, I put all the beans in and added in some stock that I had in the fridge. It was amazing.
So yummy and easy!! For vegetarians we cooked all the beans for 2 people and just added another cup of water in the pot. Recommend!
I thought it was delicious and my kiddo declared it was "Good enough he would eat it." High praise from a kid who is still discovering the joy of hearty soup. I'm glad to have a 'gateway' recipe!
Great. It feel cozy to eat and it is very filling. I like that it is vegan as well!
What a fun way to make breadsticks. This was tasty and cooked quickly which was nice with hot weather.
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